Emulsifying properties of Angum gum (Amygdalus scoparia Spach) conjugated to Beta-lactoglobulin through Maillard-type reaction

Emulsifying properties of Angum gum (Amygdalus scoparia Spach) conjugated to Beta-lactoglobulin through Maillard-type reaction
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doi
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Article type
Journal
https://people.iut.ac.ir/en/nasirpour/content/1621025